“…These findings of this study are consistent with the results reported by Chien et al [ 24 ]: the authors stated that the percentage of cholesterol changed when samples were heated at 140 °C for up to 2 h. Further, 16.2 % of cholesterol was lost after 40 min of heating and a loss of 86.3 % occurred after heating for 2 h. Zhang [ 34 ] also reported a loss of less than 30 % and 70 % of cholesterol after 30 min of heating at 125 °C and 150 °C, respectively. Zardetto et al [ 35 ] studied the formation of COPs in the thermal processing of fresh egg pasta and observed that the total level of COPs increased with both increasing heat treatment and heating time. Fig.…”
BackgroundCholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and are considered to have negative health impacts. The model systems are helpful to understand the impact of various factors on oxidation changes in foods during cooking process.MethodsThe study presented herein investigates the effects of pH, presence of unsaturated fatty acids, and heat on the formation of cholesterol oxidation products (COPs). Two model systems were designed to investigate the formation of cholesterol oxidation products in different lipid environments. The cholesterol oxides produced were quantified using gas chromatography.ResultsThe level of cholesterol oxidation products decreased significantly at higher pH (above 5.8) and shorter heating time (3 h). The presence of unsaturated fatty acids (linoleic and oleic acids) significantly increased the amount of COPs under low-temperature heating conditions (100 °C and 1 h) but did not affect the production of COPs at higher temperature (150 °C). Increasing the temperature to 200 °C significantly increased the amount of COPs during the first hour of heating and this amount decreased upon further heating. The most frequently observed COPs in samples were α-epoxide, 20α-hydroxycholesterol, and 25-hydroxycholesterol.ConclusionsIn conclusion, pH below 5.8, presence of unsaturated fatty acid, and high cooking temperature (>150 °C) leads to increased production of cholesterol oxidation products.
“…These findings of this study are consistent with the results reported by Chien et al [ 24 ]: the authors stated that the percentage of cholesterol changed when samples were heated at 140 °C for up to 2 h. Further, 16.2 % of cholesterol was lost after 40 min of heating and a loss of 86.3 % occurred after heating for 2 h. Zhang [ 34 ] also reported a loss of less than 30 % and 70 % of cholesterol after 30 min of heating at 125 °C and 150 °C, respectively. Zardetto et al [ 35 ] studied the formation of COPs in the thermal processing of fresh egg pasta and observed that the total level of COPs increased with both increasing heat treatment and heating time. Fig.…”
BackgroundCholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and are considered to have negative health impacts. The model systems are helpful to understand the impact of various factors on oxidation changes in foods during cooking process.MethodsThe study presented herein investigates the effects of pH, presence of unsaturated fatty acids, and heat on the formation of cholesterol oxidation products (COPs). Two model systems were designed to investigate the formation of cholesterol oxidation products in different lipid environments. The cholesterol oxides produced were quantified using gas chromatography.ResultsThe level of cholesterol oxidation products decreased significantly at higher pH (above 5.8) and shorter heating time (3 h). The presence of unsaturated fatty acids (linoleic and oleic acids) significantly increased the amount of COPs under low-temperature heating conditions (100 °C and 1 h) but did not affect the production of COPs at higher temperature (150 °C). Increasing the temperature to 200 °C significantly increased the amount of COPs during the first hour of heating and this amount decreased upon further heating. The most frequently observed COPs in samples were α-epoxide, 20α-hydroxycholesterol, and 25-hydroxycholesterol.ConclusionsIn conclusion, pH below 5.8, presence of unsaturated fatty acid, and high cooking temperature (>150 °C) leads to increased production of cholesterol oxidation products.
“…2A,B) , which was also evident from the t -test (Table 1) . For instance, 7-keto is a direct derivative of cholesterol autooxidation, which is exacerbated during food processing, particularly those operations that include heat, as thermal sterilization (Rodriguez-Estrada et al, 2014; Zardetto, Barbanti, & Rosa, 2014).…”
Approximately two-thirds of US infants receive infant formula (IF) as a primary or sole nutritional source during the first six months of life. IF is available in a variety of commercial presentations, although from a manufacturing standpoint, they can be categorized in powder-(PIF) or liquid-(LIF) based formulations. Herein, thirty commercial IFs were analyzed in their oxidative and non-oxidative lipidomics profiles. Results show that LIFs have a characteristic lipidomic fingerprint, enriched in an oxidated form of cholesterol, and a lower load of phytosterols. We identified 7-ketocholesterol – a major end-product of cholesterol oxidation – as a potential biomarker of IF manufacturing. Our data allowed re-classification of IF based on their metabolomic fingerprint, resulting in three groups assigned with low-to-high oxidative status. Finally, we modeled the dietary intake for cholesterol, sterols, and 7-ketocholesterol in the first year of life. The database provided in this study will be instrumental for scientists interested in infant nutrition, to establish bases for epidemiological studies aimed to find connections between nutrition and diet-associated diseases, such as sitosterolemia.
“…Quantification was done by external standardization. The identification of COPs was confirmed by HPLC‐APCI‐MS/MS (HPLC Shimadzu, Kyoto, Japan; MS Bruker Daltonics, model Amazon ETD, Bremen, Germany) using the chromatographic conditions described in detail by Zardetto et al , and the MS conditions previously optimized by Mariutti et al . Chromatograms of standards separation and MS and MS/MS data and spectra are shown as Supplementary Material in this manuscript, as well as chromatograms of samples separation (Figs.…”
Harmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana-cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%).Practical applications: Antioxidant properties of this solvent free natural extract make MCE a potential good ingredient in food products containing highly polyunsaturated lipids to protect them from oxidation and in food products lacking polyunsaturated lipids to protect cholesterol from oxidation.
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